Elegant Meals for Two

KATHY VAN MULLEKOMDaily Press

Brook Fitchett cooks for celebrities like Sandra Bullock and dignitaries such as Justice Sandra O'Connor. Most recently, the chef at the Williamsburg Inn prepared dishes for Queen Elizabeth of England when she visited Jamestown for its 400th anniversary.

Now, Brook cooks just for you. She provides these recipes so you can prepare a romantic dinner for you and your honey to enjoy for Valentine's Day or any other special occasion this year.

Having catered for years, the Johnson and Wales University graduate believes food should look appealing and taste even better than it looks.

"Simplicity can be the most elegant way to present anything," says Fitchett.

APPLE, BACON
& BLUE CHEESE
STUFFED PORK CHOPS

2 pork loin rib chops, about 1½ inches thick

¼ cup crumbled bleu cheese

¼ cup diced green apple

6 slices bacon, cooked crispy and chopped

1 clove garlic, minced

Dash of Worcestershire sauce

Salt and pepper

Preheat grill for medium heat. Trim the fat off the pork chops and make pocket in each one. Season the chops with salt and pepper. Combine the remaining ingredients thoroughly in a small bowl and stuff each chop with half the mixture. Press to close. If the chops are too full, use toothpicks to keep them closed during cooking and the stuffing from coming out.

Place on grill rack and cook for 30-35 minutes or until meat is no longer pink. Remove from grill and serve.

Side dishes: Herb-roasted Yukon potatoes and Garlic Spinach Saute

SHRIMP & PASTA
WITH GOAT CHEESE
CREAM SAUCE

Shrimp, ½ to 1 pound

Pasta, your favorite cooked according to package directions

2 tablespoons butter

2 tablespoons flour

4 ounces goat cheese

12 ounces chicken stock

Sundried tomatoes

Asparagus, sliced into 1-inch pieces

Mushrooms, quartered

1 lemon for juice

½ lemon for zest, or lemon peel finely grated

In a sauté pan, melt the butter and then add the flour. Whisk together until bubbling. Slowly stir in chicken stock and whisk until smooth. Simmer on low heat to thicken. Stir in goat cheese and lemon zest and juice until melted and well incorporated. In separate pan, sauté asparagus and mushrooms. Sauté shrimp with butter, salt, pepper, and garlic.

Coat the pasta with the sauce, gently spoon the asparagus, etc. around and arrange the shrimp on top.

Side dishes: Freshly baked French bread and mixed greens salad with peas, carrots, raisins, almonds, and red pepper and a light vinaigrette

PORCINI DUSTED
FILET MIGNON
WITH HERB BUTTER

¼ cup butter, room temperature

2 teaspoons fresh tarragon, chopped

1 tablespoon fresh chives, chopped

½ teaspoon garlic, minced

¼ oz dried porcini mushrooms

2 filet mignon steaks, each 1-inch thick

Combine butter, herbs and garlic in small bowl. Season the butter with salt and freshly ground pepper. Grind porcini mushrooms in a food processor or spice mill (a coffee grinder works great). Transfer the dust onto a plate. Season the steaks with salt and pepper. Press them individually into the porcini dust on both sides well. Melt 2 tablespoons of the herb butter in a heavy nonstick skillet over medium heat.

Gently place the steaks in the pan, and cook to desired doneness. For medium-rare, it will take approximately 6 minutes on each side.

When ready to plate, put a dollop of the herb butter on top of each steak.

Side dishes: Roasted Asparagus and Tomatoes and Truffle Whipped Potatoes